Grains & Starches
Chima de Arroz
Mozambique
A Mozambican stiff porridge made from rice flour and served with relishes.
Original eatfuls sticker artwork
What it is
A closer look at Chima de Arroz.
A Mozambican stiff porridge made from rice flour and served with relishes.
What to look for
Know it when you find it.
It should be smooth, firm and easy to pinch by hand.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Chima de Arroz.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Fermented cassava semolina steamed into fluffy, slightly tangy granules; originally from Côte d'Ivoire but now produced in the Bouenza district of Congo.
Ethiopia
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በሶ
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Peru
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Nutritious Andean grain similar to quinoa but darker and more resilient. Valued for food security in high-altitude regions.
Ethiopia
Chiko
ጭኮ
A pressed Ethiopian travel snack made of roasted barley flour blended with niter kibbeh, sugar and warm spices. Calorie-dense and shelf-stable — a traditional 'journey food' eaten by farmers, soldiers and travelers.
Uzgen, Kyrgyzstan
Devzira Rice
Девзира
A red-brown rice from the Fergana valley whose grains hold a groove of pink bran, grown around Uzgen and prized for plov because it swells without breaking.
Sudan
Dukhun
A Sudanese sorghum preparation cooked as a staple alongside sauces and stews.
Eritrea
Eritrean Tihlo
Tihlo
Eritrean dish of roasted barley flour dough shaped into small balls; served on a stick and dipped into a spicy berbere sauce; a specialty of the Tigrinya people; eaten communally
Brazil
Farofa
A toasted manioc flour mixture, often sautéed with butter, bacon, onions, or herbs, served as a crunchy accompaniment to stews and barbecue.